Grilled cheese sandwich, you ask? Yep. I have discovered Heaven, and it is between two slices of bread! This is the grown-up grilled cheese, but my son won't eat any other kind from now on. Perfect for a quick and delicious lunch! Especially with tomato soup!!!!
Divine Grilled Cheese Sandwich by Erin Taylor
2 slices white bread- ranch style, or the thicker kind works great! (No Wonder Bread here!)
butter
mayonaisse
grated cheddar cheese (or cheddar/ monterey jack mix is what I use)
chopped fresh tomato (or chopped grilled red pepper would be fantastic as well)- I chop the tomatoes rather than slice them because they get incorporated into the cheese mixture nicely and don't make the bread soggy.
Heat non-stick skillet or griddle to med-high. Spread mayonaisse on both halfs of bread, sprinkle grated cheese and about a tablespoon or so of the tomatoes on one half and sandwich together. Now, butter top of sandwich and place on hot griddle, butter side DOWN. While it is cooking, butter the top side. Flip after about a minute and let the other side get golden. THe key to the perfect grilled cheese sandwich is to flip often, turning down the heat if it is too hot. Continue flipping until the cheese is melting inside the sandwich. Remove from heat, cut in half, and enjoy!
Seriously, THE best grilled cheese sandwich. Really!
Friday, July 15, 2011
Tuesday, July 12, 2011
Stuffed Baked Potato Soup
Take a delicious baked potato, now make it into a soup... voila! I've had baked potato soup before and loved it. This is just a little more glorified version, but very easy to make. Perfect for a rainy summer evening supper with warm Lion House rolls!
Stuffed Baked Potato Soup by Erin Taylor
4 medium russet potatoes-
Bake potatoes, unwrapped- at 450 degrees for about 30 minutes or until center is soft.
Remove potatoes from oven when finished and cut into 1" pieces, skin and all.
Place large pot on stove top and add:
5 Cups Milk
1 C. frozen, mixed vegetables (broccoli, cauliflower, carrot mix is great.)
1/4 C. bacon bits
1/4 C. butter (1/2 stick)
Add potato chunks and heat on medium until vegetables are soft and potatoes are beginning to fall apart.
Next, using a stick blender, blend soup into a creamy smooth consistancy.
Add:
2-4 C. water, depending on how thick you want your soup
2 tsp. salt
1 tsp. fresh ground pepper
1/2 C. sour cream
1 C. cheddar cheese
1 - 2 tsp. garlic powder
1 Tbsp chicken gravy powder or 1 tsp chicken bouillon (optional)
Turn heat to low and cover; let simmer stirring occasionally until ready to serve.
Note: this soup recipe is very flexible, meaning you can have it thick and creamy if you want by adding less liquid, or thin it out with more. You can also add ham, green onions, spinach, sausage, or anything you think you'd love on your baked potato! Try it!
Stuffed Baked Potato Soup by Erin Taylor
4 medium russet potatoes-
Bake potatoes, unwrapped- at 450 degrees for about 30 minutes or until center is soft.
Remove potatoes from oven when finished and cut into 1" pieces, skin and all.
Place large pot on stove top and add:
5 Cups Milk
1 C. frozen, mixed vegetables (broccoli, cauliflower, carrot mix is great.)
1/4 C. bacon bits
1/4 C. butter (1/2 stick)
Add potato chunks and heat on medium until vegetables are soft and potatoes are beginning to fall apart.
Next, using a stick blender, blend soup into a creamy smooth consistancy.
Add:
2-4 C. water, depending on how thick you want your soup
2 tsp. salt
1 tsp. fresh ground pepper
1/2 C. sour cream
1 C. cheddar cheese
1 - 2 tsp. garlic powder
1 Tbsp chicken gravy powder or 1 tsp chicken bouillon (optional)
Turn heat to low and cover; let simmer stirring occasionally until ready to serve.
Note: this soup recipe is very flexible, meaning you can have it thick and creamy if you want by adding less liquid, or thin it out with more. You can also add ham, green onions, spinach, sausage, or anything you think you'd love on your baked potato! Try it!
Subscribe to:
Posts (Atom)